Mocha Chocolate Chip Cookies

We are in the midst of a heat wave in Montreal. It has been too hot to do anything other than float around in the pool. Definitely not a good idea to be turning on the oven in this type of weather. However, we got a big thunderstorm a few days ago and things have cooled down to at least a bearable level of heat. So, I took the chance to get baking again. Even if I did do it in my bikini, between trips to the pool.

I recently discovered Framed, and have earmarked a ton of recipes to try. I started with baking, of course, and chose the Mocha Chocolate Chip Cookies. They turned out delicious, with a little bit of bite from the coffee, and sweetness from a pound (!!) of chocolate chips. I would definitely make these again, except not in this type of heat. I had trouble during the mixing phase because the butter just mellllttteeeddd as soon as I took it out of the fridge. I was too anxious to refrigerate the dough overnight, and I think that would have made a difference because the cookies spread out A LOT.

Mocha Chocolate Chip Cookies

(from Framed)

2 cups flour
3 tablespoons instant coffee powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, cut into chunks
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 pound chocolate chips or chunks — any variety you like.

  1. Whisk the flour, coffee, baking soda and salt together.  Set aside.
  2. Beat the butter in a mixer until lightened.  Add granulated sugar and beat for 30 seconds.  Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition.  Add vanilla and beat until blended.
  3. Turn mixer speed down and add flour mixture, mixing until just incorporated.  Add chocolate and mix until evenly blended in.
  4. Wrap the dough in plastic wrap and chill in fridge for several hours to overnight.
  5. Preheat oven to 350, and line cookie sheets with parchment paper or Silpat.  Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies.  Bake for 10-12 minutes.
  6. Cool on racks.


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